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PostPosted: Tue Feb 16, 2016 1:36 pm 
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Boilermaker Rick wrote:
Hatchetman wrote:
hold up now. a very rare steak looks cooked on the outside but is raw in the middle. in other words, may be room temp or less.
Yup.

Thus the need for the warnings on almost all menus about consuming "raw or undercooked meats".

:lol: No that's not why, and Hatchetman is wrong here. A rare steak is never served below room temperature, or even close. A rare steak is going to have an internal temperature of 130 to 140 degrees.

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PostPosted: Tue Feb 16, 2016 1:38 pm 
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FavreFan wrote:
Boilermaker Rick wrote:
Hatchetman wrote:
hold up now. a very rare steak looks cooked on the outside but is raw in the middle. in other words, may be room temp or less.
Yup.

Thus the need for the warnings on almost all menus about consuming "raw or undercooked meats".

:lol: No that's not why, and Hatchetman is wrong here. A rare steak is never served below room temperature, or even close. A rare steak is going to have an internal temperature of 130 to 140 degrees.
You're the expert.

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PostPosted: Tue Feb 16, 2016 1:42 pm 
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Well, first off I said very rare. And second off, steaks are always coming out cooked incorrectly. So it would not be uncommon to request a very rare steak, that is indeed room temp inside. Perhaps even below if you had a moran (sic) on the grill.

https://en.wikipedia.org/wiki/Temperature_(meat)

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PostPosted: Tue Feb 16, 2016 1:44 pm 
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Hatchetman wrote:
Well, first off I said very rare. And second off, steaks are always coming out cooked incorrectly. So it would not be uncommon to request a very rare steak, that is indeed room temp inside. Perhaps even below if you had a moran (sic) on the grill.

https://en.wikipedia.org/wiki/Temperature_(meat)

It's almost impossible to have a steak seared on the outside and room temperature on the inside. You would have to throw it on the grill frozen for that to happen.

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PostPosted: Tue Feb 16, 2016 1:44 pm 
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Hatchetman wrote:
So it would not be uncommon to request a very rare steak, that is indeed room temp inside.

https://en.wikipedia.org/wiki/Temperature_(meat)

:lol: :lol: :lol:

Where are you living where room temperature is even close to extra rare?

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Last edited by Douchebag on Tue Feb 16, 2016 1:44 pm, edited 1 time in total.

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PostPosted: Tue Feb 16, 2016 1:44 pm 
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:lol:

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PostPosted: Tue Feb 16, 2016 1:46 pm 
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FavreFan wrote:
Boilermaker Rick wrote:
Hatchetman wrote:
hold up now. a very rare steak looks cooked on the outside but is raw in the middle. in other words, may be room temp or less.
Yup.

Thus the need for the warnings on almost all menus about consuming "raw or undercooked meats".

:lol: No that's not why, and Hatchetman is wrong here. A rare steak is never served below room temperature, or even close. A rare steak is going to have an internal temperature of 130 to 140 degrees.


aren't the cooking levels defined by internal temperature?

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PostPosted: Tue Feb 16, 2016 1:47 pm 
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my inlaws live in Palm Springs. Very possible.

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PostPosted: Tue Feb 16, 2016 1:47 pm 
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good dolphin wrote:
FavreFan wrote:
Boilermaker Rick wrote:
Hatchetman wrote:
hold up now. a very rare steak looks cooked on the outside but is raw in the middle. in other words, may be room temp or less.
Yup.

Thus the need for the warnings on almost all menus about consuming "raw or undercooked meats".

:lol: No that's not why, and Hatchetman is wrong here. A rare steak is never served below room temperature, or even close. A rare steak is going to have an internal temperature of 130 to 140 degrees.


aren't the cooking levels defined by internal temperature?

Yes. That's why we are laughing at the room temperature comparison.

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PostPosted: Tue Feb 16, 2016 1:49 pm 
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140 is well done in my book.

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PostPosted: Tue Feb 16, 2016 2:30 pm 
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Hatchetman wrote:
140 is well done in my book.


Sounds like your 'book' probably includes a forward by Ed Sherman ...

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PostPosted: Tue Feb 16, 2016 7:06 pm 
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IMU wrote:
If I know one thing about Chus' kids, they eat well. Chus knows his steaks.
Doesn't that make two things that you know about Chus Jr and Chus III?

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PostPosted: Tue Feb 16, 2016 8:35 pm 
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FavreFan wrote:
It's almost impossible to have a steak seared on the outside and room temperature on the inside. You would have to throw it on the grill frozen for that to happen.

Oddly enough, Alton Brown just put out a recipe for a steak you put in the freezer for an hour while a pizza stone is heating in the oven for an hour. Apparently it is cracking people's pizza stones. :P
http://altonbrown.com/thermal-shock-por ... ak-recipe/

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PostPosted: Tue Feb 16, 2016 8:40 pm 
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Did I tell you about the time I was in Lisbon and they gave me a hunk of raw meat, a knife, and a blazing hot piece of granite?

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PostPosted: Tue Feb 16, 2016 8:43 pm 
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Money's too tight for steak.


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PostPosted: Tue Feb 16, 2016 8:48 pm 
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Hatchetman wrote:
Did I tell you about the time I was in Lisbon and they gave me a hunk of raw meat, a knife, and a blazing hot piece of granite?

http://www.steakstones.com/

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PostPosted: Tue Feb 16, 2016 8:49 pm 
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Went to Ruth's Chris a few months back and ordered a Ribeye. Waiter asked me how I want it so I said "whatever the Chef says is the best".
It was a 1.5 inch thick cut... just huge. Probably a quarter inch of brown on each side, a quarter inch of red in the middle (read: mooing still) and pink the rest of the way.
I guess that's medium. Not sure.
But it was the best goddamn steak ever.

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PostPosted: Tue Feb 16, 2016 8:50 pm 
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newper wrote:
Hatchetman wrote:
Did I tell you about the time I was in Lisbon and they gave me a hunk of raw meat, a knife, and a blazing hot piece of granite?

http://www.steakstones.com/



That's it!! Lemme tell you by the time you get toward the end of that steak, it sure as hell isn't getting to 130 degrees.

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PostPosted: Tue Feb 16, 2016 9:20 pm 
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Darkside wrote:
Went to Ruth's Chris a few months back and ordered a Ribeye. Waiter asked me how I want it so I said "whatever the Chef says is the best".
It was a 1.5 inch thick cut... just huge. Probably a quarter inch of brown on each side, a quarter inch of red in the middle (read: mooing still) and pink the rest of the way.
I guess that's medium. Not sure.
But it was the best goddamn steak ever.


That sounds like medium rare, which is the best way to cook a steak, IMO.

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PostPosted: Tue Feb 16, 2016 9:26 pm 
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Chus wrote:
Darkside wrote:
Went to Ruth's Chris a few months back and ordered a Ribeye. Waiter asked me how I want it so I said "whatever the Chef says is the best".
It was a 1.5 inch thick cut... just huge. Probably a quarter inch of brown on each side, a quarter inch of red in the middle (read: mooing still) and pink the rest of the way.
I guess that's medium. Not sure.
But it was the best goddamn steak ever.


That sounds like medium rare, which is the best way to cook a steak, IMO.

Chef knew what he was doing for sure. Best way to order. Let the guy who knows what the fuck he's doing do it the right way. Well, I guess I wouldn't do that at Fridays or Bennigans or whatever, but then again, I'd be nuts to order a steak from a joint like that in the first place.

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PostPosted: Tue Feb 16, 2016 9:34 pm 
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Darkside wrote:
Chus wrote:
Darkside wrote:
Went to Ruth's Chris a few months back and ordered a Ribeye. Waiter asked me how I want it so I said "whatever the Chef says is the best".
It was a 1.5 inch thick cut... just huge. Probably a quarter inch of brown on each side, a quarter inch of red in the middle (read: mooing still) and pink the rest of the way.
I guess that's medium. Not sure.
But it was the best goddamn steak ever.


That sounds like medium rare, which is the best way to cook a steak, IMO.

Chef knew what he was doing for sure. Best way to order. Let the guy who knows what the fuck he's doing do it the right way. Well, I guess I wouldn't do that at Fridays or Bennigans or whatever, but then again, I'd be nuts to order a steak from a joint like that in the first place.


An argument could be made that you would be nuts to go to Friday's or Bennigan's for any reason.

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PostPosted: Tue Feb 16, 2016 10:37 pm 
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Reddit weighs in...

http://uproxx.com/life/well-done-steak-reddit/

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PostPosted: Tue Feb 16, 2016 11:26 pm 
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How do some of you guys eat prime rib?

Are you all fighting over the crusty end slices?

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PostPosted: Wed Feb 17, 2016 12:02 am 
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Dr. Kenneth Noisewater wrote:
How do some of you guys eat prime rib?



With a fork and a knife. How do you do it?

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PostPosted: Wed Feb 17, 2016 12:21 am 
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Chus wrote:
Dr. Kenneth Noisewater wrote:
How do some of you guys eat prime rib?



With a fork and a knife. How do you do it?


With a fork.

You need better prime rib.

And don't give me that creamy horseradish. I need the real deal.

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PostPosted: Wed Feb 17, 2016 12:26 am 
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Chus wrote:
Dr. Kenneth Noisewater wrote:
How do some of you guys eat prime rib?



With a fork and a knife. How do you do it?


Dr. Kenneth Noisewater wrote:
With a fork.

You need better prime rib.


Why I oughta.

Dr. Kenneth Noisewater wrote:
And don't give me that creamy horseradish. I need the real deal.


Fo sho.

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PostPosted: Wed Feb 17, 2016 8:02 am 
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Dr. Kenneth Noisewater wrote:
How do some of you guys eat prime rib?

Are you all fighting over the crusty end slices?


Um, yes! Let me tell you, the ends are full of flavor.

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PostPosted: Wed Feb 17, 2016 8:08 am 
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Dr. Kenneth Noisewater wrote:
How do some of you guys eat prime rib?


with asparagus!


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PostPosted: Wed Feb 17, 2016 8:41 am 
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More than once I've heard "Rare" described as "cool red center"...For me it depends on the cut of meat and the thickness...I almost always order "Rare"...it usually comes out medium rare.


...and fuck Trump for fucking up a nice piece of meat.

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